Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Asparagus Sauce.

• A dozen heads of asparagus.
• 2 teacupfuls drawn butter.
• 2 eggs.
• The juice of half a lemon.
• Salt and white pepper.

Boil the tender heads in a very little salted water. Drain and chop them. Have ready a pint of drawn butter, with two raw eggs beaten into it; add the asparagus, and season, squeezing in the lemon-juice last. The butter must be hot, but do not cook after putting in the asparagus heads. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.